Coromandel; Fresh, Fragrant and Hot

We love good Indian food and in the years we have lived in Scarsdale we’ve seen many options come and go. Dawat, on the north end of the Post Road in White Plains with its Tandoori oven, gracious service and spacious dining room was a favorite for years. We were surprised when it suddenly vanished as the restaurant always appeared to be full. We also frequented Bengal Tiger and joked about what the man in the red turban hid under his hat. That went up in flames last summer in an epic blaze that sent acrid smoke billowing over White Plains well into the night.

As our options for book buying in this area diminished, so have our choices for Indian fare. That’s why we were so happy to rediscover Coromandel in New Rochelle last week. Though we’d eaten there before, it had fallen off our radar but has now returned to our A-list. Coromandel is located on Division Street that has become New Rochelle’s new restaurant row. If you set your nav for 30 Division Street, you’ll find that it’s a manageable drive from Scarsdale and with a municipal lot directly across the street, parking is easy.

The colorful dishes and décor, tasty menu and efficient staff make the experience delightful. On a recent weeknight it was easy to get in and we were swiftly served bottles of chilled Kingfisher beer, papadum (spicy flatbread) and dips as we perused the menu. As India is vast, Coromandel’s menu features recipes from all regions and therefore offers many unusual dishes you might not find elsewhere. Since we went with a large group, we sampled quite a few selections and for starters tried the Coromandel Shamm Savera, which are spinach and cottage cheese dumplings served with a sauce of curried tomato and honey. That dish was gone in a flash. We also ordered a Masala Dosa, which is a rice crepe stuffed with spiced potato and peas, accompanied by coconut chutney and sambhar, a spicy blend. The Kheema Samosa were pastries filled with ground lamb and peas and we also ordered Lasunki Gobi, which were hot cauliflower flowerets cooked with garlic, tomato and herbs. All the fresh and fragrant appetizers were quickly consumed.

For entrees, we went the more traditional route, though the menu includes a wide selection of dishes. The Chicken Tikka Masala is made in a clay oven and simmered in creamy tomato curry sauce. Lamb Pasanda with cashew and almond sauce was a hit as were the spicy shrimp served with crushed tomatoes, curry leaves and spices. From the vegetarian menu we selected the Sabji Bhaji, mixed vegetable with ginger, curry leaves, and mustard seeds in spiced curry sauce. The menu claims that the vegetable recipe is derived from Calcutta’s Jewish cooks. We asked for a few orders of Naan, which is Punjabi bread baked in the Tandoori oven -- plus rice -- and used both to soak up the novel sauces that are served with the entrees.

For dessert we couldn’t resist the Gulab Jamun, which are akin to warm donuts afloat in honey syrup. Yum!

Prices are reasonable with appetizers ranging from $7 - $12, and entrees at $18- $20. On weekdays there’s buffet lunch for $10.95, a Saturday brunch buffet for $12.95 and Sunday brunch for $13.95.

Coromandel
30 Division Street
New Rochelle, New York 10801
(914) 235-8390
http://coromandelcuisine.com/new-rochelle/